Baking & Snack - August 2016 - 75


Baked Snack Tech

Laminating baked snacks opens up opportunities for snack
producers in texture and ingredients.
by Charlotte Atchley
It cannot be denied that nutrition has become a driving
force in snacking trends among consumers. However,
taste remains the No. 1 reason why people will make a
snack purchase. Yes, they want something that will satiate and not be detrimental to their waistlines, but consumers won't hand over their cash for something that
isn't also going to be enjoyable to eat. To deliver desirable flavor, snack producers rely on a combination of
taste and texture, and an easy way to innovate in the
snack market is with different flavors and textures that
can be intriguing to the tongue.
While flavors may be the most obvious contributor to
the overall tastiness of a snack, texture is just as important in contributing to its overall mouthfeel as a person
partakes. Crunchy, crispy, puffy, snappy, flaky - these
qualities and more contribute to the entire snacking experience in a way that can be more difficult to measure
than simply flavor. The wide array of textures delivered
by snacks today is largely achieved by processing methods: frying, extrusion, popping and baking. Baking in
particular provides a healthier halo to snacks than the
more traditional frying method for products such as potato chips. Laminating baked snacks before the oven can
also improve the texture in these snacks, delivering the

interesting layers and bite characteristics that consumers crave.
Lamination enables the dough sheets to separate and
create a layered effect in the finished product. "This
separation yields the light texture by creating voids between the dough layers instead of consumers biting
down on a more solid mass of baked dough," said Ken
Zvoncheck, director of Reading Bakery Systems' Science
& Innovation Center.
The laminator folds fat between layers of dough that
will then melt in the oven, creating a lift between layers.
This delivers the layered look and bite most often characterizing sweet goods such as Danish and croissants,
but laminating can also be useful in creating interesting
and innovative textures in baked snacks.
This multi-layered texture is desired for not only its
mouthfeel but also its appearance. "Laminated products
tend to have lower bulk density, giving the consumer a
better perception of value, bite profile and potentially
more nutritional benefits per piece size compared
with the more dense non-laminated products," said
James Outram, senior applications technologist, HaasMeincke. "This differentiating texture is not possible by
other manufacturing techniques."

Modular laminators
designed for flexibility can
handle a wide range of
dough tensions.
Franz Haas Machinery of America / August 2016 Baking & Snack 75

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